Shelley has been teaching people to cook since she opened The Chopping Block in 1997. She spent 17 years as a professional chef, working in busy restaurants and private homes but realized her calling was to get other people to cook. Shelley’s unique concept of a recreational cooking school, gourmet kitchen store and private event business provides Chicago with over 300 cooking classes and private events each month. Shelley loves to garden and entertain for family and friends in her Lincoln Square home.
Recent Posts
Oklahoma Style Fried Chicken
I started cooking in restaurants when I was fourteen. My mom was able to land me a job at MP’s Chicken where the only items on the menu were fried chicken, coleslaw, French fries and honey buns. ...
Frozen phyllo dough is a great time saver: you can create appetizers, pastries and desserts without having to make the dough. Traditionally, phyllo dough is made by stretching a flour-and-water dough ...
My dear friend Kathleen introduced me to stuffed grape leaves or Dolmas. She was a consummate entertainer; she really knew how to throw a fun party. She was an equally great cook; her food was ...
I’m not sure the return of fresh peas can match the excitement of the return of summer concerts, especially Chicago’s beloved Lollapalooza, but it is something to be celebrated. Pea shoots, pea ...
Until I was seven years old, I lived on a small homestead - my grandparents lived on one side and my great grandparents on the other. We grew sweet corn, my grandparents grew green beans, my great ...
If you want to earn your baking creds, learning how to roll pie dough is a must but don’t feel alone if you have had some failures! Doughs of any kind require more than just a good recipe; they ...
My mom worked full-time and between work and taking care of four kids, it didn’t leave a whole lot of time for baking. We didn’t have a lot of money, so buying premade cakes and cookies was not an ...
I graduated from culinary school in 1986, and one of the essential cooking skills I learned was how to cook rice. Cooking rice was formula driven which made it incredibly simple to understand and ...
My first experience with pita bread was 40 or more years ago in the small Midwestern town from where I am from. I don’t exactly remember what was in the pita, but I do remember thinking pita bread ...
My first exposure to preserved lemons was when I worked at Café du Midi some 25 years ago. Café du Midi was a very special place to work, not just because of its amazing Mediterranean-influenced ...
